Tarte Flambée

banner

Preparation info

  • Difficulty

    Medium

  • Yield:

    2

    large Tartes Flambées

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Tarte Flambée (also known as Flammekueche) is a traditional pizza from the Alsace region of France. This delectable pizza is quite different from typical North American pizza. Baked in a wood-burning oven, it is irresistible. In the home oven, be sure to preheat the oven stone and crank the temperature to the maximum. I’m thankful to Jacquy Pfeiffer, originally from Alsace and now living in Chicago, where he is co-owner of the French Pastry School, for saying “of course,” with no hesitation at all, when I asked him if I could include the recipe here.

U.S. Metric Home
Pizza Dough 2 lb .907 kg 2 lb
Crème Fraîche 12.3 oz 350 g cups
Egg Yolks .9 oz 25 g T
Flour .9 oz 25 g 3 T plus 1 tsp
Salt, Pepper, Grated Nutmeg to taste to taste to taste
Onion 1 large 1 large 1 large
Bacon 12–16 oz 340–454 g 12–16 oz

Method

Whisk the Crème Fraîche, yolks, flour, salt, pepper, and nutmeg together. Slice the onion thinly. Cut the bacon into pieces about 1 inch square. Roll out the pizza dough to about 14 to 16 inches in diameter. Spread the filling evenly onto the dough, then apply a thorough coating of the onions and bacon. Bake the pizza right away and enjoy while hot.

Note: If baking in a wood-burning oven at 700°F or more, the onions and bacon can be left raw, as the strong heat will cook them. A light sauté of the onions and bacon is recommended if baking the pizza in a home oven at maximum heat.